Roast fennel on its own is a complete and utter delight, but when used as a topping on a slice of hearty, rustic garlic bread along with salty Pecorino cheese and fresh thyme, it is elevated to perfection. Raw fennel is crunchy and filled with a natural licorice flavor, but when roasted, fennel becomes tender and sweet with a hint of caramelization. Try and find a freshly baked garlic loaf for this recipe—I found mine at our local Publix’s bakery. I topped the slices of bread with some of the roast fennel, a heavy grating of Pecorino cheese, and some fresh thyme for a lemony bite.
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Rustic Garlic Toast with Roast Fennel & Pecorino
Ingredients:
- 1 head of fennel, stems and fronds removed, bulb thinly sliced
- Salt and pepper
- Olive oil
- Rustic garlic loaf, sliced
- Pecorino Romano cheese, grated
- Fresh thyme, for garnish
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Arrange the sliced fennel in a single layer on the baking sheet. Drizzle with a tablespoon or so of oil, and a pinch of salt and pepper.
- Roast the fennel for 15-18 minutes, or until tender and lightly caramelized.
- Top each bread slice with some of the fennel, then the cheese and fresh thyme. Bake for an additional couple of minutes so that the cheese lightly melts, and the flavors meld.
Tagged: bread, fennel, first course, garlic bread, garlic toast, grated cheese, Pecorino, pecorino romano cheese, roast fennel, toast, vegetarian
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